Geoff Humphrey's BrewBlog > BrewBlogs > Danke Osterhase [{"NAME":"Traditional Bock","VERSION":"1","CATEGORY":"Bock","CATEGORY_NUMBER":"05","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2008","TYPE":"Lager","OG_MIN":"1.064","OG_MAX":"1.072","FG_MIN":"1.013","FG_MAX":"1.019","IBU_MIN":"20","IBU_MAX":"27","ABV_MIN":"6.3","ABV_MAX":"7.2","COLOR_FORMULA":"SRM","COLOR_MIN":"14","COLOR_MAX":"22","INFO":"A dark, strong, malty lager beer."}]

Traditional Bock
BJCP 2008 – 05B

Batch #:

2008-06

Brew Date:

March 1, 2008

Tap Date:

August 25, 2008

Cost:

29.00

Statistics

OG:

1.070 17.1° P

FG:

1.020 5.1° P

Real Extract:

7.3° P

Attenuation:

70.2% Apparent – 57.3% Real

Color:

16.1SRM

IBU:

24.9

BU/GU:

0.36

ABV:

6.4%

ABW:

5.2%

Calories:

234 12 oz

Fermentables

Amount	Fermentable	% of Grist
9.00 pounds	German Light Munich Malt	65.5%
3.00 pounds	German Pilsen Malt (2-Row)	21.8%
0.50 pounds	Crystal Malt 120L	3.6%
0.50 pounds	German CaraMunich Malt II	3.6%
0.50 pounds	German Melanoidin Malt	3.6%
0.25 pounds	British Dark Crystal Malt	1.8%
13.75 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
0.45 ounces	Magnum	60 minutes	Boil	Pellets	14.0%
0.50 ounces	Hallertauer Mittlefruh	15 minutes	Boil	Pellets	3.0%
0.95 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1 tsp.	Gypsum	Water Agent	Boil	60 minutes
1 tbsp.	PH Stabilizer	Water Agent	Mash	60 minutes
1 tsp.	Irish Moss	Spice	Boil	15 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Southern German Lager	White Labs	WLP838	Liquid

Mash Profile Infusion

Ideal Grain Temp:

60°F

Ideal Tun Temp:

60°F

Ideal Sparge Temp:

165°F

Ideal PH:

5.20

Mash Steps

#	Name	Time	Temp.
1	Infusion	60 minutes	155° F
2	2nd Infusion	30 minutes	155° F
3	Sparge	20 minutes	165° F

Fermentation and Aging

Primary:

7 days @ 50° F

Secondary:

2 days @ 60° F

Procedure

Single infusion mash at 155° for 60 minutes
Boil time: 90 minutes
Add hops according to schedule
Cool to below 60 degrees and pitch yeast
Ferment at 50°F for four to five days
Raise fermentation temp to 60°F for two days (diacetyl rest)
Lager for at least 35 days at 34°F

Danke Osterhase

Traditional BockBJCP 2008 – 05B